This cold tomato soup is the perfect summer refreshment! This Spanish gazpacho recipe is light and refreshing and is full of fresh veggies. The blended tomatoes, cucumber and roasted bell pepper create a smooth base. A splash of lime and a bit of chili add the perfect kick. I added diced vegetables on top to have a bit of a bite and to make it look pretty. This easy gazpacho recipe is a must try! Hope you like it as much as I do.
Spanish Gazpacho
Cold Tomato Soup with Cucumber and Peppers
Servings: 6
Adjust servings here:
Equipment
- blender
- frying pan
Ingredients
- 300 grams tomatoes
- 1 red bell pepper aka Paprika
- 1 cucumber
- 500 ml tomato juice
- 1 lime
- 2 tbsp vinegar
- a little bit of salt
- 1/3 chili pepper or chilli flakes
Instructions
- Cut the onion, tomatoes and cucumber and add them to your blender. Set aside a few slices of cucumber and some diced onion and tomato for garnishing.
- Clean the bell pepper and grill or fry it in a frying pan until roasted.
- Chop the chili and add it to the blender. Add lime juice, vinegar, roasted bell pepper, tomato juice and salt.
- Store the tomato mixture in the fridge for at least 1 hour.
- Prepare the garnish by dicing the tomato, cucumber and onion. Mix the dices in a small bowl before serving.
- Serve the gazpacho in a glass with the vegetable dices on top. Add a bit of pepper to taste.
Notes
It’s a good idea to prepare this recipe a day ahead. The flavors develop and improve after resting in the fridge for a while.
Enjoy!
